SAUCY CHEF’S TOP TIP… CLEMENTINESPosted 7 December 2016 by The Saucy Fish Co.
Say hello to the festive fruit! Nothing says Christmas quite like a clementine in your stocking. Whether you’re popping them in mulled wine, or peeling them in front of a festive flick, they’re a fruity burst of health in an otherwise naughtily-decadent season.
But where do these little angels come from? Put your fins together for a few facts on our fave December fruitiness:
Clementines are a specific breed of orange, only available for about two months a year. Catch ‘em while you can!
Rumour has it that they were created from a Manderin orange and a tangerine by a French cler-gyman called Pierre Clement (though some say this is a bit fishy and that our Clementine came from China)
Most of these beauties come from Spain, the lucky devils
It wasn’t very popular across the pond in the US until the late 1990s, after a cold winter destroyed most of Florida’s orange crop
They’re packed full of vitamin C, but with only 35 calories! Beats a selection box any day...
Want to bring some of that clementine magic to your Christmas lunch?
Try this fresh and fruity side dish:
○ Mixed greens
○ 2 clementines, separated into segments
○ Pine nuts, handful
○ 1 shallot
For the dressing:
○ The juice of 2 fresh clementines
○ 1 tablespoon apple cider vinegars
○ Salt and pepper
Pop that zesty clementine juice in a saucepan, add the vinegar and bring to the boil in a saucepan. Reduce and simmer away while you enjoy the aromas.
Drizzle over your array leaves, clementine segments, chopped shallots and pine nuts.
Now, enjoy. Can’t you just taste those vitamins?! Since you’ve been so good, perhaps you deserve an extra chocolate or two...